Ingredients:

  • 2 lbs sweet potatoes
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rub the scrubbed and dried sweet potatoes with olive oil, place them on the tray, and roast for 45–60 minutes, turning occasionally, until the skin shrivels and the interior is soft.
  3. Allow the potatoes to cool for 10 minutes, then slice open the skin and scoop the flesh into a food processor, discarding the skins.
  4. Pulse the potato flesh until broken down. While the processor is running, slowly stream in the softened butter and heavy cream.
  5. Blend on high for 1–2 minutes until glossy and homogenous, then stir in salt and pepper.
  6. For a professional finish, push the puree through a fine-mesh sieve using the back of a spoon.